Apple Crumble Pie Cookies

Made these cookies as a challenge, TRUE! To "HIDE a vegetable in them too! NOTE I substitute Xylitol (a sugarless sugar; not a sugar alternative) Feel free to use sugar, but with Xylitol, makes the cookies healthy as can be! If you have any questions, please PM me... ORIGINAL SOURCE: http://whatsonthelist.net/2013/03/27/apple-crumble-pie-cookies-the-daring-kitchen-bakers-march-2013-challenge/

• Ready In: 20 mins
• Serves: 16-20

Ingredients

• 1  medium granny smith apple, peeled, cored, finely diced
• 1  medium potato, peeled, finely diced
• 1 1⁄2 tablespoons butter
• 1  teaspoon mixed spice
• 1⁄2 cup all-purpose flour, sifted
• 1⁄4 cup sugar
• 4  tablespoons butter, room temperature
• 2  cups sugar
• 2  teaspoons cinnamon
• 1⁄2 cup butter, room temperature
• 1⁄2 cup coconut butter, solid state
• 2  cups all-purpose flour, sifted
• 2  cups old fashioned oats
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1  teaspoon mixed spice (cinnamon, nutmeg, allspice)
• 2  eggs
• 1⁄8 teaspoon  pure organic  vanilla powder

Directions

1. In a sauce pan, melt butter then add apples, potatoes and allspice; stir over medium heat for approximately 10 minutes or tender; set aside.
2. Pre heat oven to 180°C (350F).
3. Combine all Crumble ingredients (flour, sugar, butter) with a fork or pastry blender.
4. In a stand up mixer, combine butter, coconut butter, xylitol, spices and vanilla powder; beat until “light and fluffy”.
5. In a separate large bowl, combine flour, oats, baking soda and salt; mix together well.
6. S-L-O-W-L-Y stir in dry ingredients to creamy mixture until combined; Stir in “cooled” apple and potato (shhhhh is our hidden veggie secret…remember? ;-) ).
7. On a flat baking tray, will out cookie dough into 1 1/2 inch balls making “sure” they are placed 2 inches apart.
8. Bake for 6 minutes; remove.
9. Place 1 1/2 teaspoon of curmble on top of cookie; return to oven and bake until lightly golden brown.